Ingredients
4 large poblano chilies
3 lbs. russet potatoes, peeled, quartered
1 C sour cream
1/4 C EVO
Preparation
Char chilies over gas flame until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and coarsely chop chilies.
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain potatoes; return to pot. Mash potatoes until smooth. Mix in sour cream, oil and chopped chilies. Season to taste with salt and pepper.
